Zucchini Pancakes

  • 5 cups shredded zucchini


  • 1/2 teaspoon salt


  • 4 eggs


  • 1 clove garlic, minced


  • 3/4 cup flour


  • 1/2 cup shredded Parmigiano-Reggiano cheese


  • 1 tablespoon finely chopped onion


  • 1/4 teaspoon black pepper


  • Vegetable oil for frying


  • Sour cream, for topping


  • Basil or parsley for garnish



Mix together the zucchini and salt and allow to drain in a colander for 30 minutes.


Beat the eggs and beat in the garlic and flour.


Stir in the cheese, onion and pepper.


Heat 1/2 inch oil in a heavy skillet and fry over medium heat for 2 to 3 minutes, turning once.


Serve hot topped with sour cream and some chopped basil or parsley.


May be made ahead and reheated in a 425 degree F. oven

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